Website design By BotEap.comPeople have been eating noodles for centuries. As the concept of noodles spread, different cultures added their ingredients. Yeast-free stretched dough is made from ground wheat, rice, buckwheat, mung beans, and even acorns. Oriental and European cooks made noodles in various ways.

Website design By BotEap.comWhether boiled in salted water, flavored broth, or stir-fried, noodles remain popular. In fact, they seem to be more popular than ever. Grocery stores sell noodles with added vitamins and fiber. You can also find noodles that contain vegetables, such as spinach and carrots.

Website design By BotEap.comWinter in Minnesota so far has been brutal, with freezing winds dropping to 45-50 degrees below zero. In this kind of weather I long for soup and make a big batch, freezing some for future use. This week I was craving oriental soup and developed this recipe with readily available ingredients.

Website design By BotEap.comThe noodles are the star of the show and the broth gives them flavor. You can substitute the boneless top blade with thinly sliced ​​flank steak or ball point steak. Chicken can be substituted for beef and chicken broth can be used. I am salt sensitive so I used unsalted instant beef broth and light soy sauce. If you are not sensitive to salt, you can use the salty versions of these products.

Website design By BotEap.comFreshly grated ginger tastes better. Remove the skin from the ginger with a spoon. Cut the ginger you need. Put the rest in a zip-top bag and freeze. I keep a jar of chopped ginger handy and use it when I don’t have the fresh one. Are you craving comfort food? Are you a crazy noodle? This recipe satisfies both cravings.

Website design By BotEap.comINGREDIENTS

Website design By BotEap.com1 tablespoon canola oil

Website design By BotEap.com8 ounces top blade steak, cut into strips

Website design By BotEap.com5 cups of water

Website design By BotEap.com3 packages without salt, instant beef foam

Website design By BotEap.com4 ounces (half a box) mushrooms, sliced ​​thin

Website design By BotEap.com1/2 red bell pepper, cut into strips

Website design By BotEap.com1 cup pea pods, halved

Website design By BotEap.com1 small carrot, cut into thin wedges

Website design By BotEap.com1/2 cup baby spinach

Website design By BotEap.com2 tablespoons light soy sauce

Website design By BotEap.com1 1/2 tablespoons freshly ground ginger

Website design By BotEap.com1-2 garlic cloves, minced (or the equivalent of garlic powder)

Website design By BotEap.comCooked noodles of your choice

Website design By BotEap.com1 cup scallions (white and green parts), chopped

Website design By BotEap.comcoriander leaves, chopped

Website design By BotEap.comMETHOD

Website design By BotEap.comPut oil in the soup pot. Sauté beef strips over medium-high heat until just beginning to brown. Add the water and the remaining ingredients, with the exception of the noodles. Cover and simmer until vegetables are crisp-tender. Wearing flip flops, put some noodles in each bowl. Serve the soup and vegetable mixture over the noodles. Garnish each serving with chopped onion and cilantro. Pass on soy sauce, oriental chili sauce, or teriyaki sauce if desired.

Website design By BotEap.comCopyright 2014 by Harriet Hodgson

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